I saw this recipe a couple of months ago, and knew right away that I had to make them! Who could resist the old-fashioned flavor of cookie dough, dipped in chocolate? What can potentially go wrong with that combination? Nothing! What makes this perfect is that it uses condensed milk instead of raw egg yolks, therefore, it is truly convenient. Another bonus, this recipes makes whopping 5-1/2 dozens of truffles–and you will need that many since they will go fast! Since I wasn’t here during the holiday, I decided to whip them up now. I think they will be wonderful for Valentine’s Day if you want to bake up something special this weekend. Happy Valentine’s Day!
Adapted from Taste of Home Holidays-Christmas edition
1/2 cup butter, softened
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1/2 cup miniature chocolate chips
1/2 cup chopped walnuts
1-1/2 lbs semisweet candy coating, chopped
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the vanilla. Gradually, add the flour, alternatively with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-inch balls; place on waxed-paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hrs until firm.
2. In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed-paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
Yield: 5-1/2 dozens.